At Las Tortillas, a tiny space in a Marlborough strip mall, authentic corn tortillas are made from scratch by a local Mexican family that knows how to do them right. Corn tortillas are smaller and sturdier than flour tortillas; freshly made they’re almost as pliable, but quickly become less so—after a day they’ll start to crack when folded. Warming them helps (wrapped in a damp tea towel in the microwave or in foil in a 250˚F oven), or there’s the option of crisping them in a hot skillet. For crunchy, golden tostadas, cook fresh corn tortillas in an inch of hot canola oil, then top with anything you might stuff a taco or burrito with. And for the freshest taco chips imaginable, cut a stack of fresh corn tortillas into wedges and cook them in oil until crisp, transfer to paper towels and shower them with sea salt (or cinnamon sugar) while they’re still warm. You’ll never go back to pre-made.

BLACK BEAN QUESADILLAS: Build quesadillas as you might assemble grilled-cheese sandwiches: pile grated cheddar or other flavourful, meltable cheese on a fresh corn tortilla, scatter with drained canned black beans and chopped fresh cilantro; top with more cheese and another corn tortilla. Set a heavy skillet over medium-high heat and add a generous drizzle of canola or olive oil; cook the quesadillas, flipping as needed, until golden and crisp and the cheese has melted. Cut into wedges and serve with sour cream and salsa.

FRESH FISH TACOS WITH MANGO SALSA: In a shallow dish, toss 1 lb. fresh fish filets (such as snapper, cod or halibut) with the juice of a lime, 2 crushed garlic cloves, 1/2 tsp chili powder, 1/4 tsp cumin and salt and pepper to taste. Cook in a hot skillet with a drizzle of oil for a few minutes per side, until just cooked through, or roast on a baking sheet at 400˚F for about 10 minutes per inch of thickness. To make the salsa, toss a finely chopped mango with a minced, seeded jalapeno, 1/4 cup each finely chopped red pepper and purple onion, the juice of a lime and 1 tbsp olive oil. Flake the fish with a fork and serve on fresh corn tortillas with mango salsa, guacamole, cilantro or your choice of toppings. Serves 6.

PULLED PORK TOSTADAS: In a large, heavy skillet or ovenproof braising pan, sauté a halved and thinly sliced onion over medium-high heat. Rub a 2 lb. pork shoulder or butt with 2 tsp chili powder, 1 tsp ground cumin and some salt and pepper; push the onions aside and brown the pork on all sides, turning with tongs. Transfer everything to a slow cooker and pour 1 cup chicken stock or beer into the pan, loosen all the browned bits and pour over pork. Cover and cook on low for 6-8 hours. Heat an inch of canola oil in a heavy saucepan until hot but not smoking and cook about 20 fresh corn tortillas until crisp, flipping with tongs as necessary. (Alternatively, serve fresh corn tortillas and call the dish carnitas.) Pull the pork apart with two forks and serve on fresh or fried corn tortillas with chopped avocado, cucumber, tomato, salsa, sour cream, cilantro or your choice of garnishes. Serves 8-10.

Check out Julie’s blog, dinnerwithjulie.com, for more healthy recipes that will help you beat the daily time crunch.

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